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Technology

Anatomy of a visual home page

 By Sara Rush Wirth on Oct. 13, 2014

Instead of stagnant pages, some restaurants are adopting a scrolling home page that hits the brand’s main talking points without forcing click-throughs.

Technology

Tablet or conventional POS?

 By Sara Rush Wirth on Dec. 17, 2014

It’s the October 2015 deadline to have EMV-enabled devices—the expected date for a shift in fraud liability—that’s driving the need to update.

How the Apple Watch will affect restaurants—or not

By Kelly Killian on Mar. 10, 2015

Apple released the details of its Apple Watch at a live-streaming presentation Monday afternoon. How does this new product affect restaurants and consumer transactions?

Technology

Timeline: Panera's 2.0 vision in focus

By Restaurant Business Staff on Feb. 04, 2016

A look back at Panera's 2.0 model. Will it be enough to restore its reputation as an industry innovator once again?

Technology

Indies aren't sold on tech

By Sara Rush Wirth on Aug. 04, 2016

A recent technology report from the NRA shows that independent operators’ barriers and concerns differ from that of chains, slowing implementation.

Starbucks to adopt voice recognition ordering

By Peter Romeo on Dec. 08, 2016

Customers would be able to speak their pickup orders into a phone and be automatically charged.

Operations

This week’s 5 head-spinning moments: Boundaries smashed

By Peter Romeo on Mar. 24, 2017

Instead of heeding what normally are yellow lights, restaurants stomped on the gas and crashed through barriers this week.

Technology

7 surprising things learned at FSTEC

By Mary Chapman on Sep. 21, 2017

From the first keynote speaker’s revelation that Tesla has plans to drive into the restaurant space, surprising comments and implications kept FSTEC attendees’ ears and eyes open.

Technology

Tender Greens goes cashless

By Sara Rush Wirth on Jan. 24, 2018

Another fast-casual chain cuts the greenbacks for efficiency.

Second-hand learning

By Bill Main on Jan. 02, 2002

There never seems to be enough time in the day. The dynamics of foodservice are accelerating. It's impossible to keep up with all the changes in the competition, training methods, technology, inventory, pricing, and customer needs...

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